A carrot is a small, green, red and purple vegetable that grows in China.

The plant is a member of the cabbage family and is used in Chinese food, particularly its sauce and sauce made from its leaves.

The cabbage is used to make a sauce made with the leaves of the carrot, but the sauce is also made with a mixture of other vegetables, like carrots, peas and onions.

The carrots are grown in temperate regions in northern China, in southern regions in the south, in South Korea and Japan, and in Taiwan.

In the US, there are three types of carrots, yellow, red, and green.

The red variety, which is grown in the Pacific Northwest, is most popular, and the green variety is more popular in Europe.

There are a number of varieties of carrots in China, but all are different in their taste and nutritional value.

You might think that the carrot is very sweet, but there are actually some health benefits to eating a little bit of the plant.

A study in China found that eating a carrot reduced the risk of coronary heart disease by about 12%.

A recent study in India found that people who ate a carrot daily reduced their risk of heart attacks by an average of 10%.

The carrot also helps with weight loss, according to some reports.

And while the carrot itself has a relatively low nutritional value, the leaves are high in vitamin C and beta-carotene, which are antioxidants.

Some people find it beneficial to eat the leaves, but you might want to consider if you’re going to eat a lot of the leaves for health reasons, or if it’s something you’d be more comfortable with eating alone.

A green carrot The leaves are edible, too, but they don’t provide the same nutritional benefits as the red and green carrots.

The leaves contain a lot more potassium and vitamins than the red, green and yellow varieties, according a 2009 study in the American Journal of Clinical Nutrition.

Some health experts recommend that people eat a carrot in their morning before breakfast and then eat the rest of the day with their food.

In contrast, a recent study found that red, yellow and green leaves have the same nutrient content as a carrot, and that eating them together, instead of separately, is better for health.

The research showed that the consumption of green leaves was associated with a greater reduction in blood pressure, and was associated more with the consumption and use of red, white and orange leafy vegetables.

If you are looking to replace some of the calories you are eating, a lot depends on what you want to replace.

For example, a study published in the New England Journal of Medicine found that replacing the red carrot with green leaves resulted in a reduction in total calorie intake by 7.4%, while consuming the green leaf reduced the total calorie content by 2.4%.

Some researchers suggest that consuming a few carrots each day can help lower blood pressure and improve your overall health.

A recent analysis of the American Heart Association’s guidelines for eating a Mediterranean diet found that a carrot meal containing 1.3 cups of fresh carrot leaves per day resulted in an 11% reduction in LDL cholesterol, while consuming a carrot and a salad resulted in 8% reduction.

A carrot meal contains 3 cups of red and 1 cup of green leafy leaves, with the green and red leaves also providing protein, iron, vitamin B12 and vitamin E. A few different kinds of carrots One type of carrot has the largest nutritional value of all.

The carrot, as it is known, is made from the leaves and stems of the bulbous, red plant.

There is a wide variety of carrots that are used for their nutritional value; the leaves contain various nutrients that help keep the leaf green and to make the carrot sweet, and they are high on the vitamins C and E, potassium and vitamin B 12 .

But the largest carrot, the one with the largest vitamin content, is the carrot root.

The root of this green vegetable contains more than 70 different nutrients and minerals.

It contains calcium, iron and potassium.

The calcium and iron content of the carrots varies depending on the variety.

For instance, in the carrots from the Japanese variety, the leaf is high in iron, but when you eat it, it’s lower in iron.

The iron content in the Japanese carrot has been shown to reduce the risk for certain cancers, including breast, colon, and prostate cancer.

The vitamin A content of carrot root varies depending upon the variety of carrot, although a variety of yellow carrots have a higher concentration of vitamin A. The leaf contains more vitamin C than any other vegetable, and is associated with cancer prevention.

It also has potassium, which can be used to treat blood pressure.

And because it is a food that is eaten regularly, the carrot can help keep blood pressure in check.

One type also contains antioxidants.

These are compounds that are thought to protect the heart and the brain.

A 2005 study found in a randomized